Physicochemical, Functional and Biscuit Making Properties of Wheat Flour and Potato Flour Blends

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Abstract:

Background: Potato flour, being nutritious and a high source of carbohydrates, has been explored for the manufacturing of biscuits.

Methods: Replacement of refined wheat flour with potato flour at various levels (5 to 30%) was done for the preparation of biscuit. The physicochemical and functional properties of wheat flour, potato flour prepared from Kufri Chipsona-1 and flour blends were also studied.

Conclusion: The sensory characteristics of biscuits prepared by replacing wheat flour by 25% potato flour were similar to control sample. The functional properties also showed an increasing trend with increase in the incorporation of potato flour.

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Affiliation:

Centre of Food Technology, Institute of Professional Studies, University of Allahabad, Allahabad -211002, Centre of Food Technology, Institute of Professional Studies, University of Allahabad, Allahabad 211002, Centre of Food Technology, Institute of Professional Studies, University of Allahabad, Allahabad -211002, Central Potato Research Institute Campus, Modipuram, Meerut, Central Potato Research Institute Campus, Modipuram, Meerut, Centre of Food Technology, Institute of Professional Studies, University of Allahabad, Allahabad -211002, Centre of Food Technology, Institute of Professional Studies, University of Allahabad, Allahabad -211002, Uttar Pradesh Council of Agricultural Research, Lucknow